Recipe video above. This is a big, colourful chicken stir fry designed to bring a little cheer and colour in your life, and give you a big veggie hit. Much needed in my life right now!There’s lots of little bits in this (it’s part of the fun) so it’s probably easier to eat with a spoon - unless you’re a chopstick master. Highly adaptable - use any veg you've got - and super quick 8 minute cook so make sure you've got everything chopped and ready to toss in the wok.
5 stars (37 reviews)
rainbow chicken, rainbow stir fry
- Cook chicken until mostly cooked, add garlic and white part of green onion towards end. Add first: capsicum, bok choy stems, cashews and edamame (1 min). Then bok choy leaves, cabbage and green part of green onion (30 seconds). Add sauce, thicken, then finish with sesame oil. Serve!
- Sauce - In a jug, mix cornflour with a splash of the water until dissolved. Mix in everything else except the remaining water until dissolved. Then add remaining water.
- Chicken - Toss chicken with Chinese cooking wine and pepper.
- Cook - Heat the oil in a large 30 cm / 12" non stick skillet over high heat (Note 6 on cooking vessel). Add chicken then stir constantly until mostly cooked, about 2 minutes.
- Add garlic and the white part of green onion, cook for 1 minute.
- Add the capsicum, sugar snap peas, bok choy stem, cashews and frozen edamame. Cook 1 minute.
- Add bok choy leaves, cabbage and green part of green onions. Toss with two spatulas until slightly wilted (~30 seconds).
- Sauce - Add the sauce, stir and let it simmer until it becomes glossy and thickens so it coats everything beautifully, about 1 minute.
- Sesame oil - Add sesame oil, toss through, then serve over rice.